Crockpot Chicken Cacciatore

Tis the season of colds, sinus congestion, and post-nasal drip! How many of you suffering from these seasonal issues have heard us talking about "the Spleen" and "dampness" recently? In Chinese medicine, the Spleen's energy needs to be boosted in order to keep the immune system functioning properly. This helps combat some of the delightful mucous that congregates in your sinuses and makes you feel like a million bucks.

In this recipe for Chicken Cacciatore, there are lots of amazing ingredients that help boost your immune response, like onions and garlic. There are also TONS of mushrooms, which helps resolve some of the "dampness" or mucous, according to Chinese nutritional theories. Remember to eat everything warmed up (because the Spleen likes warm, cooked foods). Throw some extra mushrooms in there if you're feeling like you need some extra phlegm-clearing! Enjoy!

Here's what I assembled to serve 6 hungry adults:

2 onions, minced in my food processor

¼ cup tomato paste (I like the stuff that comes in a tube)

2 tablespoons of butter

6 garlic cloves, minced

2 teaspoons of dried oregano

½ ounce of dried mixed wild mushrooms, rinsed and minced (use all dried porcini mushrooms if you have it)

¼ teaspoon red pepper flakes

1.5 pounds cremini mushrooms, trimmed and halved if small or quartered if large

1 (14.5-ounce) can diced tomatoes, drained

½ cup organic chicken broth

½ cup dry red wine

3 pounds of boneless and skinless chicken thighs (the original recipe called for 12 skinless, bone-on thighs)

¼ cup chopped fresh basil

Here's how I made it:

I dumped the onions, tomato paste, butter, garlic, oregano, wild mushrooms, and red pepper flakes in a microwave safe bowl and nuked everything on high for ~5 minutes, stirring occasionally, until the onions were softened.

I put the cooked aromatics in the slow cooker and stirred in the cremini, tomatoes, broth, and wine.

I seasoned the chicken with salt and pepper and nestled them into the slow cooker and mixed everything well.

Then, I put on the lid and cooked the dish for 4-6 hours on low.

When the dish was finished, I transfered everything to a Corningware container and stored it in the fridge.

When I was ready to reheat the chicken cacciatore, I removed all the hardened fat on top, and dumped the contents in a medium sized pot. I reheated it over medium-high until it reached a boil and then I lowered the heat to simmer the stew for around 10-15 minutes. Before I served it, I topped the dish with some basil chiffonade.

I used to hate making chicken in a slow cooker but now I know it's because I always overcooked it. See? You do learn something new everyday.